Wines (48 View)

Dry

"Our Bone Dry is a throwback to the original American dry cider. In that spirit we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse AND intensity. Its clean, crisp mouthfeel is balanced by bitter notes and, of course, a spine of acidity. Is it any wonder why this was our first cuvee to sell out!?" -Brooklyn cider House

"Our Bone Dry is a throwback to the original American dry cider. In that spirit we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse AND intensity. Its clean, crisp mouthfeel is balanced by bitter notes and, of course, a spine of acidity. Is it any wonder why this was our first cuvee to sell out!?" -Brooklyn cider House

"Half Sour is our most thought-provoking cider. It begins with the aromas of wild flowers and honey, followed by a hint of pickled pear. Take a sip and pow! It hits the palate with a wave of citrus fruit flavors that are edgy, refreshing and tickle your tongue ultimately providing endless possibilities for pairings. Our Half Sour answers to no one.". -Brooklyn Cider House

"Half Sour is our most thought-provoking cider. It begins with the aromas of wild flowers and honey, followed by a hint of pickled pear. Take a sip and pow! It hits the palate with a wave of citrus fruit flavors that are edgy, refreshing and tickle your tongue ultimately providing endless possibilities for pairings. Our Half Sour answers to no one.". -Brooklyn Cider House

"Kinda Dry transports you to an orchard on a crisp, fall day. Fresh tart apples greet you, waking the palate up. But give it a second and it transforms into a friendly finish that is an ideal picnic companion. We think of it as our perfect casual sipper. Like your favorite jeans, our Kinda Dry is ready for anything". -Brooklyn Cider House

Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. -Brooklyn cider House

Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. -Brooklyn cider House

"Our Still Bone Dry is not like other ciders. With zero carbonation and zero sugar, it?€?s the driest cider that has passed our lips. Aged for 12 months on the lees and 6 months more in the bottle?unfiltered?it?€?s as zesty and racy as a cider can get. Discover why this low-alcohol, high-acid drink is changing people?€?s perceptions about what is possible for the artisanal cider movement." -Brooklyn Cider House

Rkatsiteli is the one of the oldest wine grapes known to man with origins in Georgia (the country). An herbaceous wine with notes of pear, lemongrass, basil, tea leaf and grapefruit with a vibrant, crisp acidity.

92 points Decanter
Among the best-value wines produced in New York, the Classique Riesling from Forge is elegant and accessible, with charming, concentrated floral and stone fruit notes on the nose. While it does not have the thrilling tension of the single-vineyard bottlings, there is finesse to spare, and the finish lingers pleasantly on the palate. The process starts with tank-fermenting all the odd lots that don't fit into barrels and adding barrels from the single-vineyard bottlings to complete the requisite volume. The result is consistently superb.

"Our signature Riesling is vibrant and aromatic, featuring the distinctive minerality that has become our trademark. Fragrant essence of spring blossoms sets the stage for a succulent palate of early fruit, balanced with a refreshing crispness, revealing the true qualities of the Riesling grape. A brilliant texture carries into a lingering finish, in a wine that accommodates a wide range of food." Winemaker notes

Whole Cluster Press, Cold fermentation 3+ months, No fining or filtering agents, Estate grown & bottled. Estate Vineyards: 65% HJW, 23% Josef, 12% Magdalena.

THE PREVIOUS VINTAGE WAS WRITTEN UP IN THE NEW YORK TIMES.

The New York Times article: 20 Under $20: Minimal Effort, Maximum Pleasure.

Nathan Kendall is a native of the Finger Lakes, and he?€?s been making wine there since 2011, after gaining experience around the world. This wine is made with fruit grown around Seneca Lake. It?€?s light, pure and lovely, dry and savory, and with just 10.9 percent alcohol, a great weekday lunch wine.

N. Kendall wines was founded in 2011 by Finger Lakes native Nathan Kendall. He is an internationally trained Winemaker who has experience in Sonoma, Willamette Valley, Waipara (NZ), Adelaide Hills (AUS), and Mosel (GER), although the plan was always to return to the shores of Seneca Lake. His passion is to create wines in an old world style using quality grapes and minimal intervention.

Having traveled throughout the world focusing on cool climate regions and varietals, the Winemaker's focus is on Riesling and Pinot noir. All lots are carefully sorted, and the pristine fruit then undergoes long spontaneous fermentations. Post fermentation, the wine ages for months on the gross lees to enhance the texture. Wines are then carefully racked, never fined, and gently filtered before bottling. The bottled wines then receive 2-3 years of bottle age to evolve and achieve the best possible expression of the Finger Lakes.

N. Kendall wines was founded in 2011 by Finger Lakes native Nathan Kendall. He is an internationally trained Winemaker who has experience in Sonoma, Willamette Valley, Waipara (NZ), Adelaide Hills (AUS), and Mosel (GER), although the plan was always to return to the shores of Seneca Lake. His passion is to create wines in an old world style using quality grapes and minimal intervention.

Having traveled throughout the world focusing on cool climate regions and varietals, the Winemaker's focus is on Riesling and Pinot noir. All lots are carefully sorted, and the pristine fruit then undergoes long spontaneous fermentations. Post fermentation, the wine ages for months on the gross lees to enhance the texture. Wines are then carefully racked, never fined, and gently filtered before bottling. The bottled wines then receive 2-3 years of bottle age to evolve and achieve the best possible expression of the Finger Lakes.

The 2016 vintage was written up in The New York Times article:
20 Reds Under $20: Where the Values Live, for Now - The New York Times

The name of this juicy, herbal, balanced wine, C??t-Fermented, is a pun that requires maybe more explanation than it?€?s worth, but here goes. It?€?s a blended wine, 90 percent cabernet franc and 10 percent malbec. The grapes are fermented together, or co-fermented. C??t, pronounced coe, is the local Loire Valley name for Malbec, and this wine is made in a Loire style, lighter on its feet than many Bordeaux-style cab francs, not to mention North Fork renditions. C??t-fermented indeed .- The New York Times

100% Rhode Island Greening. Very old heirloom. Most common variety in 1700's and 1800's throughout northeast. From old heirloom orchards just North of Geneva.

750 ml / 7.2 ABV

Ravines Cabernet Franc is deliciously fruit-forward and spicy with perfect balance, soft tannins and a round mouthfeel. A polished style with ripe red and black fruits, sultry spices, earthy aromas and a peppery finish. - Winery

One of our best-selling roses of last year has returned! The 2022 vintage is singing, and trust us this is a song you want to hear. Their Pinot Noir grapes are gently pressed, with optimal skin contact, to enhance the overall character of the wine. A delicate salmon color is alluring in the glass while the zippy acidity is lively on the palate. This is a delectable summer rose that is hard to beat for the price.

Ravines Wine Cellars is a boutique winery in an emerging world-class wine region, the Finger Lakes of upstate New York. It is the dream and passion of Morten & Lisa Hallgren, a European Winemaker/Oenologist and his Chef/Foodie wife. Together they have created a small, distinctive winery crafting elegant and food friendly wines using Old World winemaking traditions with New World innovation.

94 points Decanter
This delicious wine is an incredible value. The 'entry-level' dry Riesling is blended mainly from fruit from the White Springs and 16 Falls vineyards. In the cool 2019 conditions, these sites delivered lovely aromas of lime, Williams pears and green apple with a hint of hawthorn flowers. The great impression of fruit brings an elegant balance to this bone-dry wine, and the nervy acidity and extract propel it to a lovely, lingering finish. Drinking Window 2022 - 2045

A beautiful expression of off-dry Riesling. A touch of sweetness rounds out the palate nicely.

Located in the heart of New York?€?s Finger Lakes region on the western shore of Seneca Lake, Red Tail Ridge Winery is owned and operated by husband and wife Mike Schnelle and Nancy Irelan. As a former executive in charge of viticulture and oenology R&D at a large winery, Nancy strongly believes in sustainability. Not only is the 35 acre vineyard farmed in a sustainable manner it is also the first LEED gold-certified winery in New York. Everything at Red Tail Ridge reflects Nancy and Mike?€?s attention to detail ?€? the winery that they built from scratch to their limited production, premium single varietal wines.

The bulk of Red Tail Ridge?€?s production is Riesling, but Nancy and Mike have also planted several clones of Chardonnay, Pinot Noir alongside small experimental plots of Blaufrankisch, Dornfelder and Teroldego. Mike and Nancy?€?s early efforts were duly noted by the press ?€? they won several Gold and Silver medals, Wine Business Monthly named Red Tail Ridge one of its Hot Small Brands of 2008 and Eric Asimov the wine critic of The New York Times has lauded them for their efforts.

Delicate and elegant with a bouquet of strawberries and cherries, with just a kiss of grapefruit. Fresh and lingering after taste. Merlot, Gew??rztraminer, Sauvignon Blanc, and Chardonnay.

The history of the Thirsty Owl Wine Company began when Ted W. Cupp purchased 150 acres from Robert and Mary Plane on July 2, 2001 and established Wesley Wine Company. During the fall and winter of 2001 - 2002, construction began on both the tasting room and the wine making facility. The following spring (2002), with Shawn Kime as its first employee, work began on the lake vineyard located between the tasting room and the lake. Cabernet Sauvignon, Syrah, Pinot Noir, and Malbec were planted in this vineyard. On Friday September 13, 2002, The Thirsty Owl Wine Company opened its doors for the first time with Mary Dauber managing the tasting room. We had four wines and produced approximately 1,200 cases. During December 2002 Jon Cupp joined the staff as President to provide the needed leadership and to guide the company?€?s growth. Since 2002 we have increased production by over 1000% and at the same time The Thirsty Owl Wine Company?€?s name has become synonymous with award winning wines. The winery has won many prestigious awards including the Governor?€?s Cup and the John Rose award for their Rieslings. This past year its Pinot Noir was the highest rated North American Pinot at the Taster?€?s Guild International competition. Since the beginning, The Thirsty Owl Wine Company has prided itself on producing only the highest quality wines, in a friendly atmosphere, with the most spectacular view of Cayuga Lake.

Shiny light copper in color. The aroma is filled with beautiful fresh fruit aromas. Fine peach, pear and some Rose petals. The Mouth-feel is elegant, fruit driven and has a lovely structure. Wonderfully subtle tannins and fine acidity provide great balance to the playful fruit. The finish has classic saline and lovely minerality. This dry Ros?? is absolutely divine and has great esprit and class. It is the perfect partner to food, and it may be the best Estate Ros?? we?€?ve made to date.

60% Merlot, 32.75% Chardonnay, 5.5% Cabernet Franc, 1% Pinot Gris, 0.5% Cabernet Sauvignon, 0.25% Vignoles

Serve just chilled. Enjoy this lively wine poolside or on a picnic blanket. Pair it with elegant hors d?€?oeuvres, such as smoked salmon, poached lobster, raw shellfish, beef or tuna tartare, and soft cheeses. Or serve it with main-course dishes such as roast turkey, baked ham, and roasted or grilled pork, chicken or fish... it is very versatile!